5 Loaded Mini Potato Recipes

"This post is sponsored by Sargento Foods as part of an Ambassadors Program for Influence Central and all opinions expressed in the post are my own."

I make Roasted Mini Loaded Potatoes quite a bit, they are easy, and a fun way to change up dinner, or an easy appetizer.. The kids love them, and there is always something for everyone. The possibilities are really endless, but I'm sharing our top 5 favorites today. Since great tasting meals start with cheese fresh off the block cheese.

The first recipe is Cheesy Buffalo Ranch. It's made with a roasted red potato, with a layer of ranch, buffalo pulled chicken, and covered with Sargento®  Shredded 4 Cheese Mexican. If you love Buffalo Chicken with Ranch these are guaranteed to be a hit! 

Then we made a more traditional Cheesy Bacon Chive Loaded Mini Potato with roasted potatoes, Sargento® Chef Blends® Shredded 6 Cheese Italian, bacon bits, and sliced chives or scallions. We even enjoy this as a simple side dish some nights. 

Pulled Barbecued Chicken is another dinner time favorite. I use leftover chicken, my favorite barbecue sauce, and then cover it with Sargento® Chef Blends® Shredded 6 Cheese Italian.

Chili Cheese Loaded Mini Potatoes are a favorite when we have leftover chili, the roasted small red potatoes are covered in our favorite chili, then covered with Sargento® Shredded 4 Cheese Mexican, and then topped with scallions or chives. 

Last but not least we have Cheesy Broccoli Loaded Mini Potatoes. These are a great way to sneak broccoli into the kids, they absolutely devoured them. They consist of roasted red potatoes, blanched broccoli, then covered in Sargento® Chef Blends® Shredded 6 Cheese Italian. The flavors incredible! 

For each recipe you will need to slice 1 pound Small Red Potatoes in half. We then slice a little off the bottom of each potato to help them lay flat.

Toss with 1 tablespoon Olive Oil, and 1/2 teaspoon Salt, until well combined.

Place potatoes on a parchment lined baking sheet, and bake in a 400 degree oven for 45-60 minutes.

Potatoes will be golden brown, and tender when poked with a skewer when done.

To make the Cheesy Buffalo Ranch Mini Potatoes you will spread a layer of your favorite Ranch on each potato.

Stir together 1 1/2 cups Finely Chopped Cooked Chicken, 2 tablespoon Butter, and 3 tablespoons Hot Sauce, until well combined.

Divide Buffalo Chicken evenly between potatoes.

Grab your favorite Sargento® Shredded Cheese- for this recipe I used the 4 Cheese Mexican. I like to keep both of these cheeses on hand to help with easy dinner time prep! I prefer Sargento® Shredded Cheese since it is always shredded from blocks of real, natural cheese, for a high quality product.

Cover toppings with your favorite cheese.

Return to oven for an additional 5 minutes or until hot, and cheese is melted.

Don't forget to pick up Sargento® Shredded 4 Cheese Mexican, and Sargento® Chef Blends® Shredded 6 Cheese Italian next time you're at the store so you can try all 5 Loaded Mini Potato Recipes!

yield: 1 poundAuthor: Serena Bakes Simply From Scratchprint recipe

Loaded Mini Potatoes

5 easy to make Loaded Mini Potato Recipes are fun for dinner or an easy appetizer.

prep time: 20 MINScook time: 1 hour and 5 MINStotal time: 1 hours and 25 mins

INGREDIENTS:

Roasted Red Potatoes

• 1 pound Small Red Potatoes For Each Recipe
• 1 tablespoon Olive Oil
• 1/2 teaspoon Salt

Cheesy Buffalo Ranch

• Ranch
• 1 1/2 cups Warm Cooked Chicken, Finely Chopped
• 2 tablespoons Butter, Melted
• 3 tablespoons Hot Sauce
• Sargento® Shredded 4 Cheese Mexican

Cheesy Bacon Chive

• 5 slices Bacon, Diced and Fried until crispy.
• Sargento® Chef Blends® Shredded 6 Cheese Italian
• 1/4 cup Chives Or Green Onions, Sliced

Pulled BBQ Chicken

• 1 1/2 cups Warm Cooked Chicken, Finely Chopped
• 1/3-1/2 cup Favorite Barbecue Sauce
• Sargento® Chef Blends® Shredded 6 Cheese Italian

Chili Cheese

• 1 1/2 cups Warm Chili
• Sargento® Shredded 4 Cheese Mexican
• Scallions or Chives

Cheesy Broccoli

• 2 cups Broccoli, Cut Small Enough To Fit On Potato
• Sargento® Chef Blends® Shredded 6 Cheese Italian

INSTRUCTIONS:

Roasted Red Potatoes

1. Preheat oven to 400 degrees.
2. Slice potatoes in half and slice a small piece off bottom so potato lies flat. Toss potatoes with olive oil and salt.
3. Place on a parchment lined baking sheet and cook for 45-60 minutes until golden brown and tender when poked with skewer.

Cheesy Buffalo Ranch

1. Spread ranch on each potato.
2. Combine chicken, butter, and hot sauce. Divide between potatoes, and cover with cheese.
3. Bake for 5 minutes or until heated through, and cheese is melted.

Cheesy Bacon Chive

1. Layer bacon, and cheese on top of potatoes. Bake for 5 minutes, or until cheese is melted.
2. Garnish with chives.

Pulled BBQ Chicken

1. Stir together chicken, and barbecue sauce, cover with cheese. Bake for 5 minutes until cheese is melted, and chicken is hot.

Chili Cheese

1. Divide chili between potatoes, and cover with cheese. Bake for 5 minutes, or until cheese is melted.
2. Garnish with scallions or chives.

Cheesy Broccoli

1. Cook broccoli in boiling water for 1 minute. Drain.
2. Divide broccoli evenly between potatoes, and cover generously with cheese. Bake for 5 minutes, or until cheese is melted.

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© 2016 Serena Bakes Simply From Scratch

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